So I asked myself why I was putting the half teaspoon of golden sugar in this tea (which, despite my previous note has not only become a cupboard staple the past few weeks, but I drink two of these a day now if not more) when it seems it’d taste so sweet without to begin with, so I put in just a splash of milk, no sweetening of any kind.

It’s interesting how much it changed the flavor. Before it was a tea that had a bit of a creamy note, but without the sugar to distract it, it taste full on like CREAM now. Somehow without the sweet indulgence, this cup of tea has become thicker, more decadent and far more dessert like. So it became more indulgent WITHOUT the indulgence, ha. Less is more as they say, I suppose. :)

Anyway, I’ve upped my rating considerably. Not because of this experiment, but because it suddenly became a can’t-live-without tea somehow even though during my last taste note I was simply trying to get rid of my remaining stock…

Preparation

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Hello! I’m a 24 year old Canadian, currently working at Starbucks while I figure out what I want to do with myself in life, haha.

Like most everyone else, I grew up with teabags, and then discovered the grass really WAS greener on the other side with loose leaf. Nowadays I drink nearly exclusively loose, but will drink a bagged tea if I don’t care what I’m having.

My favorite kind of tea is black, and unflavored, although I do enjoy an occasional dessert black. I like whites second best. I’ve recently been dipping my toes into honeybush tisanes, greens and oolongs.

My favorite vendors are Butiki Teas and Verdant Teas. Both have fantastic teas, above and beyond customer service (especially Butiki), and fair prices for their very high quality teas. I can’t recommend them enough.

Purely for tasting notes references, I don’t use any additives for my teas. Older tasting notes for blacks was with milk+sugar, and then with just milk. Whites, oolongs, greens and herbals are all drunk straight unless otherwise specified in the notes.